Kashmiri Mutton Yakhni Recipe
Aromatic Yogurt-Based Mutton Curry without Onion or Garlic
🧡 Introduction: What is Mutton Yakhni?
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| Kashmiri Mutton Yakhni – Fragrant, Creamy & Royal with Yogurt and Whole Spices! |
In Kashmir, Yakhni isn’t just a dish; it’s a feeling. It’s served during grand Wazwan feasts and even humble family meals. And here’s the best part — you don’t need to be a chef to master it. Even a beginner can make it feel like a five-star treat!
⭐ Why You’ll Love This Recipe
- ✅ No onion, no garlic — yet full of flavor
- ✅ Made with simple whole spices
- ✅ Perfect for festivals, Eid, or weekend meals
- ✅ Rich in probiotics thanks to yogurt
- ✅ Authentic and beginner-friendly
🛒 Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Mutton (bone-in) | 500 g |
| Yogurt (thick, whisked) | 1 cup |
| Mustard oil (or ghee) | 3 tbsp |
| Green cardamoms | 5 |
| Cloves | 5 |
| Black cardamom | 1 |
| Cinnamon stick | 1-inch |
| Bay leaves | 2 |
| Fennel powder | 1½ tsp |
| Dry ginger powder (saunth) | 1 tsp |
| Salt | to taste |
| Water | 2½ cups |
| Saffron (optional) | few strands soaked in milk |
🍳 Step-by-Step Kashmiri Mutton Yakhni Recipe
Step 1: Boil the Mutton
In a pressure cooker or large pot, add the mutton, 2 cups water, and a bit of salt. Cook until the mutton is 80% tender. Save the stock for later — that’s liquid gold!
Step 2: Prepare the Yakhni Base
In a heavy-bottomed pan, heat mustard oil until it smokes. Then lower the flame and toss in:
- Green cardamoms, cloves, bay leaves, black cardamom, and cinnamon stick.
Let them crackle for a few seconds.
Step 3: Add the Yogurt
Turn the flame low and gently add whisked yogurt. Keep stirring continuously to prevent curdling (very important!).
Pro Tip: Always use full-fat, room temperature yogurt.
Step 4: Spice It Up
Mix in dry ginger powder and fennel powder. Stir gently and let the flavors infuse.
Step 5: Simmer with Mutton
Add the cooked mutton along with its stock. Cover and simmer for 20–25 minutes until the oil floats on top and the curry thickens.
Step 6: Saffron Touch (Optional)
Add saffron soaked in milk for royal flavor and that gentle golden hue.
🍽️ How to Serve Kashmiri Mutton Yakhni
Serve it hot with:
- Steamed basmati rice (traditional way)
- Kashmiri pulao for extra richness
- A simple cucumber raita on the side
This dish doesn’t need a lot of extras — the flavor does all the talking.
🤓 Tips for Perfect Yakhni
- Whisk yogurt well to avoid curdling.
- Don’t rush the simmering — flavor deepens slowly.
- Use fresh spices; avoid powdered garam masala here.
- Mustard oil adds authenticity, but you can use ghee if preferred.
🥘 Storage & Reheating
- ❄️ Fridge: Keeps well for 2–3 days in an airtight container
- 🔥 Reheat: Simmer gently on low heat to retain the delicate flavor
🙋♀️ FAQ: People Also Ask
Q. Is Kashmiri Yakhni spicy?
Not at all! It’s flavorful and aromatic, not hot or spicy.
Q. Can I use chicken instead of mutton?
Yes, but reduce the cooking time. Mutton gives it traditional richness.
Q. What’s the difference between Yakhni and Rogan Josh?
Yakhni is yogurt-based and white, while Rogan Josh is tomato-based and red with robust spices.
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